Wine Spectator
WS Video on Twitter WS on Facebook

How to Make a Pheasant Feast, Full Version part 1/2, with Chef Shuman of Betony NYC and Ariane Daguin of D'Artagnan (12:50)

From trussing the bird and roasting it to making cranberry chutney and sauce with foie gras and truffles, this is your complete guide to making a pheasant feast to share with friends and family.

Don't miss a single video. Sign up for our free e-mail newsletter.

For videos with closed captions, please see the Wine Spectator video page on YouTube.